Cinnamon Roll Cupcakes are the best little treat that brings all the cozy flavors of a cinnamon roll into a fun, easy-to-eat cupcake. These cupcakes are soft and fluffy, packed with cinnamon sugar swirls, and topped with a creamy, sweet cream cheese frosting that tastes just like the glaze on a classic cinnamon roll.
I love making these whenever I want a special snack that feels homemade but comes together quickly. One of my favorite things is how the cinnamon sugar swirl stays deliciously gooey inside the cupcake, giving every bite a lovely surprise. Plus, the cream cheese frosting adds just the right touch of tangy sweetness that makes these cupcakes impossible to resist.
These cupcakes are perfect for sharing with friends or family on a chilly morning or as a sweet treat after dinner. Sometimes, I’ll warm them up for just a few seconds in the microwave to make them extra soft and cozy before digging in. If you love cinnamon rolls but want something a little easier to handle, these cupcakes are a great choice and always bring smiles all around.
Key Ingredients & Substitutions for Cinnamon Roll Cupcakes
All-purpose flour: This gives your cupcakes a soft yet sturdy texture. If you want a gluten-free version, try a 1-to-1 gluten-free baking flour.
Butter: Use unsalted butter for better control over salt in the recipe. You can substitute with margarine or coconut oil, but butter adds the best flavor and moistness.
Cinnamon: The star spice here! Fresh ground cinnamon works best for strong flavor. You can mix in a pinch of nutmeg or cardamom for a subtle twist.
Milk: Whole milk makes the cupcakes tender and rich. For dairy-free, substitute with almond milk or oat milk.
Cream cheese: This is key for the tangy, smooth frosting that balances the sweet cupcakes. Use full-fat cream cheese for best texture. For a dairy-free option, try vegan cream cheese.
Brown sugar: Adds moisture and depth to the cinnamon swirl. Light or dark brown sugar can be used based on how rich you want the flavor.
How Can You Create the Perfect Cinnamon Swirl in Cupcakes?
The cinnamon swirl is what makes these cupcakes special, so it’s important to get a nice marbled pattern without overmixing.
- Fill each cupcake liner about one-third full with batter.
- Spoon a teaspoon of the cinnamon swirl mixture right on top of the batter.
- Add more batter until the liner is about two-thirds full—don’t overfill!
- Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter with a few twists. This creates lovely cinnamon ribbons inside.
- Be careful not to mix too much, or the swirl will blend away.
This gentle swirling gives you gooey cinnamon pockets that bake into the cupcakes perfectly. It’s a small step but adds big flavor and texture!
Equipment You’ll Need
- Cupcake tin and liners – I recommend these to keep the cupcakes neat and easy to serve.
- Medium mixing bowls – perfect for combining dry and wet ingredients separately.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar quick and smooth.
- Spatula – great for folding ingredients and scraping the bowl clean.
- Toothpick or skewer – helps swirl the cinnamon mixture into the batter without overmixing.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a handful before baking for a chocolatey twist.
- Apple pieces or chopped nuts – add to the cinnamon swirl for extra texture and flavor.
- Caramel or dulce de leche – swirl a little into the batter for a sweet caramel surprise.
- Orange or lemon zest – mix into the frosting for a bright, citrusy flavor that complements the cinnamon.
Cinnamon Roll Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Cinnamon Swirl:
- ⅓ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Garnish:
- Ground cinnamon for dusting
- Mini cinnamon sticks (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and swirl filling, 18-22 minutes to bake, and another 10-15 minutes to make the frosting and decorate. Allow cupcakes to cool completely before frosting, so plan for about 45 minutes in total.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mix aside.
2. Mix the Cupcake Batter:
In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract. Then, alternately add the dry ingredients and milk to the butter mixture—start and end with the dry mix. Mix just until combined; don’t overmix.
3. Create the Cinnamon Swirl:
In a small bowl, stir together melted butter, brown sugar, and cinnamon until smooth.
4. Layer and Swirl the Batter:
Fill each cupcake liner about one-third full with batter. Spoon a teaspoon of the cinnamon swirl mixture over the batter. Add more batter until the liner is about two-thirds full. Using a toothpick or skewer, gently swirl the cinnamon mixture through the batter to create a marbled effect. Avoid over-swiping.
5. Bake the Cupcakes:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
6. Make the Cream Cheese Frosting:
Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract and beat until light and fluffy.
7. Frost and Garnish:
Once cupcakes are fully cooled, frost each generously with the cream cheese frosting using a piping bag or knife. Dust lightly with ground cinnamon and, if you like, place a mini cinnamon stick on top for decoration.
8. Serve and Enjoy:
These cupcakes are delicious served warm or at room temperature. Enjoy your homemade cinnamon roll cupcakes with a smile!
Can I Use Frozen Cupcakes for This Recipe?
Yes! Once fully cooled and frosted, wrap the cupcakes tightly in plastic wrap and store them in the freezer. Thaw in the fridge overnight before serving for the best texture and flavor.
Can I Substitute Cream Cheese Frosting?
Absolutely! You can use a simple vanilla buttercream or even a maple glaze if you prefer. Keep in mind that the cream cheese frosting adds a tangy balance that complements the cinnamon swirl perfectly.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for best taste.
Can I Add Mix-Ins to the Batter?
Definitely! Chopped nuts, chocolate chips, or diced apples can be folded into the batter to add texture and extra flavor. Just be sure not to overfill the cupcake liners when adding mix-ins.